Thursday, December 20, 2007
Greek baked Lamb with olives
2tbsp olive oil
1 large onion, finely sliced
4 Garlic cloves, chopped
4 lamb shoulder steaks (150g each)
900g potatoes, cut into chunks
Cherry tomatoes, or chopped tomatoes 400g tin
600ml lamb or beef stock
1 bay leaf
2 tsp dried oregano
125g pitted kalamata olives
25g caperberries, or capers, rinsed
a small bunch of fresh oregano, roughly chopped
Heat to 180c.
Heat the oil in a large roasting tin. Add the onion and garlic and cook for a few minutes. Push the onions and garlic to one side, then add the lamb steaks and brown for a few minutes on each side. Add the potatoes with the tomatoes, stock, bay leaf, dried oregano, olives and caperberries, and stir well. Season.
Bake for 40 min, until the lamb is tender and the potatoes are cooked and the stock reduced. Scatter on the fresh oregano and serve with a salad.
This was another from 101 Global Dishes, and it was wonderful. This recipe has so many good points. It uses a cheap cut of lamb, so as far as lamb dishes go, it’s on the more affordable side. It is amazingly fast and easy to prepare. It uses caperberries, which I have been wanting to try for ages. It makes the house smell fabulous, and most importantly, it tastes really good.
The oregano is strangely prominent in the flavor of the finished dish, but in a really good way, and the caperberries and kalamata olives are just wonderful. I also love that the potatoes are cooked right in the same dish, so all you really need is a side salad, and you’ve got a good filling meal.
I would make this again.